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Tomato & Salted Egg Salad
  -   Kamatis at Itlog na Maalat
4 side  
15 min  
An interesting, refreshing and mildly salty salad much enjoyed in the Philippines. Of course it is served to accompany other dishes, not as a salad course (Philippine meals are all one course). This salad will not suffer from being made a day ahead and refrigerated.



Salted Eggs (1)  
Tomatoes, ripe
Pepper, black
Lime Juice (2)
Make   -   (15 min)
  1. Shell the EGGS. This is not easy, but massage the egg enough to break the shell and loosen the membrane, then shell carefully. They'll look a little rough, but they're going to be diced anway.
  2. Dice Eggs 3/8 to 1/2 inch on a side, white and yolk.
  3. Dice TOMATOES to roughly match the eggs.
  4. Slice SCALLIONS thin, white and green parts.
  5. Squeeze Lime Juice.
  6. Gently tumble together All items. Serve lightly chilled.
  1. Salted Eggs:   These are eggs (almost always duck eggs) that have been soaked in a strong salt brine for at least 3 weeks, usually longer. They are available in Philippine and Southeast Asian markets. In the Philippine markets the shells will generally be dyed bright red, or they may be shrink wrapped in bright red plastic. Take care - there is still room for error, because they may be cooked or not cooked. If not cooked, boil for 40 minutes before use - salted eggs take much longer to cook than regular eggs. In other Southeast Asian markets the eggs are likely not dyed, and easily confused with fresh duck eggs. Read the label carefully. For details see our Eggs Page.
  2. Lime Juice:   In the Philippines Calamansi juice might be used instead of Lime juice. Here in California squeezing Calamansis would be prohibitively expensive, but frozen Calamansi juice is available in Philippine markets. For details see our Citrus page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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